*Recipe requires two or more people for fire tending and meat wrapping.
1 – Beef Top Rounds, Untrimmed is recommended
10 – 15 oz – Montreal Seasoning
6oz – Fresh Rosemary
1 – Bottle of your favorite wine or beer
1 – Roll of Parchment paper
3 yards of burlap fabric
- Dig a large hole 3 – 4 feet in diameter and 3 feet deep and line it with rocks.
- Start a wood fire in the bottom of your hole, and maintain the fire until you have approximately 6 inches of red hot coals. This may take a few hours. Make sure you have someone dedicated to tending the fire and watching over it. It is also a good idea to stretch out a garden hose and have it ready just in case.
- When the bottom fire is almost ready you may begin preparing and wrapping the meat, but this can also be done a day in advance. Rub the entire surface of the meat with the Montreal Seasoning. Spread out enough parchment paper to wrap the meat with.
- Lay half the Rosemary in the center of the parchment paper and set the meat on top, and spread the remaining Rosemary on the top and sides of the meat.
- Wrap and fold the paper around the meat so that it is completely covered.
- Spread out the burlap and carefully place the meat on one end of the fabric leaving about a foot of over hang.
- Wrap the burlap around the meat in several layers, and tie securely with twine.
- Minutes before you are ready to place the Top Rounds in the hole make sure to pore the wine or beer over the burlap, and give it time to soak in.
- Once you have a nice bed of coals in the bottom of your hole shovel a layer of dirt directly onto the coals 4 – 6 inches thick.
- Place your tightly wrapped Top Rounds on this layer of dirt, and burry so that you have another 4 to 6 inches of dirt on top.
- You will now start a second fire on top of the second layer of dirt so that the meat is being cooked from both top and bottom.
- Finally you can burry the top fire after you have another nice bed of coals.
- Make sure that your top layer of dirt is sufficiently thick, and that little or no smoke is allowed to escape.
- Let this sit for 6 to 8 hours checking occasionally, and keeping an eye to make sure that the coals do not spread a fire.
- After the 6 or 8 hours you are ready to excavate your meal.
- Carefully and slowly remove the dirt and the top layer of coals which by now should be only lightly smoldering.
- A heavy pair of thick leather cloves or skilled shovel technique is advised for removing the meat from the dirt. Just be careful not to damage the meat with the shovels.
- You’ll want to have a table or other clean flat surface near by so that you can quickly set the wrapped meat down.
- Carefully unwrap the burlap making sure not to let any dirt get into the meat. This is easy to avoid by using plenty of burlap and having multiple layers.
- Open the parchment paper being careful not to burn yourself as the meat will be very hot.
- Once the parchment paper is folded over you can transfer the meat to a clean platter or carving board.
- Let the meat rest for at least ten minutes before serving.
- Portion as desired and enjoy!
This cooking method can be used for a variety of beef cuts and may be modified depending on personal taste.